Talniche Modak | Fried Modak
Talniche Modak | Fried Modak is a naivedyam made for Ganesh Chaturthi in Maharashtra. It uses a wheat flour covering and is deep fried unlike the traditional Modak which is steamed.
Ingredients
For the Covering
- 3/4 Cup Wheat Flour
- 1 tbsp Ghee
- 2 Large Pinches Salt
- Water as Required
For the Filling/Poornam
- 2/3 Cup Fresh Grated Coconut
- 1/2 Cup Sugar
- 1/2 tsp Cardamom Powder
Other Ingredients
- Oil for Deep Frying
Instructions
Making the Covering
- Melt the ghee.
- Add the ghee to the wheat flour.
- Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.
- Gradually add water and knead into a firm but malleable dough.
- Cover and set aside.
Making the Filling/Poornam
- In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.
- Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.
- Turn off the heat and remove the poornam into a plate.
To Make the Talniche Modak
- Divide the dough for covering into 11 portions.
- Divide the poornam/filling into 11 portions.
- Using a floured surface, roll the covering dough into 4" circle.
- Place one portion of the filling in the centre of the circle.
- Gather up the edges of the covering to form a potli or a small parcel. You can also make small pleats by pinching the covering as I have done.
- Repeat till all modaks are formed.
- Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.
- Carefully place the modaks in the oil.
- Fry over low-medium heat to get a crisp golden covering.
- Remove with a slotted spoon to ensure excess oil drains.
- Leave on a plate for 5 minutes to cool.
- Transfer to an air-tight container for storage.